INGREDIENTS

INSTRUCTIONS

1. Remove crusts from the slices of bread, which should leave you with
approximately 9x4" squares.
2. Cut each slice into 4 triangles.
3. Place chocolate, cream, rum, sugar, butter and cinnamon in a bowl
set over a saucepan of barely simmering water, being careful not to
let the bowl touch the water.
4. Let butter and chocolate melt and sugar dissolve.
5. Remove bowl from heat and stir well.
6. In separate bowl, whisk eggs.
7. Pour chocolate mixture over them and whisk again very well to
blend.
8. Spoon about 1/2" layer of chocolate mixture into the base of an
ovenproof dish.
9. Arrange half the bread triangles over the chocolate in overlapping
rows.
10. Pour half the remaining chocolate mixture over the bread as
evenly as possible.
11. Arrange the rest of the triangles over that, finishing off with a
layer of chocolate.
12. Use a fork to press bread gently down so that it gets covered
evenly with the liquid as it cools.
13. Cover dish with clingfilm and allow to stand at room temperature
for 2 hours before transferring to fridge for a minimum of 24 hours
before cooking.
14. Remove clingfilm and bake at 180 degrees C for 30-35 minutes.
15. Leave to stand for 10 minutes before serving with well chilled
cream.
Recipe by: Rita Effune <hawk2@iafrica.com>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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